Roasted Veggies

I have to admit: I used to hate veggies. So much that when I was a kid I would disgustingly throw away the sole pickle slice on a McDonald’s cheeseburger.  But during the last couple of years, as I’ve (ahem) matured and learned to eat (and live!) healthier, I realized that I actually really liked vegetables. And more and more so when I discover good salad recipes and side dishes-type preparations.

Last year, I became a bit obsessed with Roasted Broccoli, thanks to The Amateur Gourmet(it really was the best broccoli of my life heehee).  I loved it so much to the point that I’ll just eat a big bunch of roasted broccoli for dinner, nothing else.  From then on, I discovered other (maybe all?) vegetables are simply so much better when your roast them – aside from broccoli, I like roasted zucchini and squash, asparagus, cauliflower, tomatoes, eggplant, etc.  But last night, I made this super simple yet super delish dish that is giving Roasted Broccoli a run as my top favorite: Roasted Brussel Sprouts!

(pic from the Food Network website)

I followed the recipe by The Barefoot Contessaand it was sooooo good! Some of the leaves became incredibly crispy (I am already planning on making them my snack alternative to chips) and I’m glad I cut each brussel sprout in half so that each piece was seriously caramelized and crunchy on the outside, and not so mushy on the inside. The boyfriend asked me why I randomly chose to make brussel sprouts and I replied “because they’re so cute!” and honestly, that is one of my main reasons but I also know it’s because they are rich in fiber and good for me/us! We paired this last night with Rachel Ray’s Garlic Roast Chicken with Rosemary and Lemon, some sauteed mushrooms, and rice cooked in chicken broth.  Mmm-mmm good.

Hope everyone has a Good Friday – and a great weekend ahead!

UPDATE: So I’ve made roasted brussel sprouts twice since this last post and I have to share one important thing that I learned the hard way: if you cook brussel sprouts too long, they tend to smell… nasty.  Cooked just right = perfect. Overcooked = pinch-my-nose gross. So back to broccoli for me! (at least for now)


Comments are closed.